Course Structure and Units
| CORE UNITS (NINE) | |
| SITXWHS007 | Implement and monitor work health and safety practices |
| SITXCOM010 | Manage conflict |
| SITXCCS015 | Enhance customer service experiences |
| SITXMGT004 | Monitor work operations |
| SITXHRM007 | Coach others in job skills |
| SITXHRM009 | Lead and manage people |
| SITXHRM008 | Roster staff |
| SITHIND008 | Work effectively in hospitality service |
| SITXFIN009 | Manage finances within a budget |
| CAFE SUPERVISOR ELECTIVE UNITS (TWELVE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHIND006 | Source and use information on the hospitality industry |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB024 | Prepare and serve non-alcoholic beverages |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB034 | Provide table service of food and beverage |
| SITHFAB036 | Provide advice on food |
| SITXCCS010 | Provide visitor information |
| SITXINV007 | Purchase goods |
| SITXFIN008 | Interpret financial information |
| RESTAURANT SUPERVISOR ELECTIVE UNITS (TWELVE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITHIND006 | Source and use information on the hospitality industry |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB025 | Prepare and serve espresso coffee |
| SITHFAB034 | Provide table service of food and beverage |
| SITHFAB036 | Provide advice on food |
| SITHFAB031 | Provide advice on beers, spirits and liqueurs |
| SITHFAB032 | Provide advice on Australian wines |
| SITXINV007 | Purchase goods |
| SITXFIN008 | Interpret financial information |
| HOTEL/BAR SUPERVISOR ELECTIVE UNITS (TWELVE) | |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SIRXCEG008 | Manage disrespectful, aggressive or abusive customers |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB022 | Clean and tidy bar areas |
| SITHFAB023 | Operate a bar |
| SITHFAB034 | Provide table service of food and beverage |
| SITHFAB036 | Provide advice on food |
| SITHFAB032 | Provide advice on Australian wines |
| SITXCCS010 | Provide visitor information |
| SITXINV007 | Purchase goods |
| SITXFIN008 | Interpret financial information |
Pre-requisites
There are no pre-requisites for entry to the Certificate IV Hospitality course.
Employment Outcomes
Successful completion of this course provides the skills and knowledge to perform as a food and beverage supervisor, bar supervisor, team leader, front desk supervisor or concierge in a restaurant, hotel or cafe.
All nationally recognised qualifications also cover a range of general employability skills that are required in the hospitality industry. Including communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.
Enrolment
To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. It is suitable for a range of employees, as well as school based apprentices.
AVTES welcomes students from disadvantaged groups or with disabilities to apply.
Email hello@avtes.com.au to enrol now.
Fees
Course prices for the Certificate IV in Hospitality.
Regional Tuition Fees
| Stream | Tuition Fees (Traineeship) | Tuition Fees (Traineeship Concession) | Tuition Fees (SFP) | Tuition Fees (SFP Concession) | Tuition Fees (Full Fee / RPL) |
| Cafe Supervisor | $1,598.50 | $319.70 | $2,988.50 | $597.70 | $8,618.00 |
| Restaurant Supervisor | $1,656.00 | $331.20 | $3,096.00 | $619.20 | $8,928.00 |
| Hotel/Bar Supervisor | $1,633.00 | $326.60 | $3,053.00 | $610.60 | $8,804.00 |
Metro Tuition Fees
| Stream | Tuition Fees (Traineeship) | Tuition Fees (Traineeship Concession) | Tuition Fees (SFP) | Tuition Fees (SFP Concession) | Tuition Fees (Full Fee / RPL) |
| Cafe Supervisor | $3,822.50 | $764.50 | $4,587.00 | $917.40 | $8,618.00 |
| Restaurant Supervisor | $3,960.00 | $792.00 | $4,752.00 | $950.40 | $8,928.00 |
| Hotel/Bar Supervisor | $3,905.00 | $781.00 | $4,686.00 | $937.20 | $8,804.00 |
Please note: students having completed the Certificate III in Hospitality will receive a number of credit transfers and hence significantly lower fees. This is calculated on a case by case basis and depends on the units completed previously. For further information please contact us directly.
SFP – Skills First Program
T/A – Traineeship / Apprenticeship
Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken and student tuition fees as published are subject to change given individual circumstances at enrolment.
Government Funding
This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.
Course Duration and Delivery Mode
This program is a self-paced competency-based program. The duration is 12 months or less with RPL. If an apprentice or trainee the duration of the program may also be the duration of the training contract with your employer unless otherwise agreed.
The program is delivered under a workplace training model in your workplace which includes an induction visit and at least 4 visits per year where the course is delivered as an Apprenticeship or Traineeship pathway.
Training Hours and Commitment
To ensure a student meets and progresses through their course requirements and completes within the nominated duration, it is recommended they commit time each week to complete course work and assessments and attend any scheduled visits with the Trainer. The specific number of hours to commit will vary and depend on the capacity of each individual.
Under the workplace training model, the workplace is required to provide an (full-time) Apprentice or Trainee 3 hours per week withdrawn from normal or routine duties for the purpose of this training.
Note: Weekly hours committed to the program will vary depending on the unit of competency being undertaken.
Assessment Methods
Assessment of this course may involve the following types of assessment.
- Short answer questions
- Knowledge tests
- Projects
- Practical tasks
- Supervisor verification
- Demonstrations
- Recognition of prior learning (RPL)
RPL and Credit Transfers
RPL, or recognition or prior learning, is available to all applicants. A portfolio of supporting evidence is requested upon enrolment. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.
Further Training Opportunities
This qualification can form part of an Australian Apprenticeship pathway. Upon completion of this qualification, there are further opportunities to study at a Diploma or Advanced Diploma level in either a hospitality or other related qualification as offered by a Registered Training Organisation.